Summer Crab Risotto

Normally I’m hesitant to buy crab in cans, but for some reason, the Trader Joe’s brand is surprisingly good—and an excellent way to enjoy crab inexpensively. This brightly-flavored risotto is hearty enough to be a main course, but would also work nicely as a side dish alongside other seafood items—like grilled salmon or swordfish.

Ingredients

2 cans lump crab meat, drained (ideally from Trader Joe's) $4

1 1/2 cups Arborio rice $2

1 cup frozen corn kernals $2

3 oz. fresh goat cheese $4

3 cloves garlic, minced Pantry

1/2 white onion, diced $0.50

2 15-oz. cans chicken or vegetable stock $1

6 scallions, sliced $1

1 small bunch flat-leaf parsley, chopped $1

1/2 cup half-and-half $1

salt and pepper to taste Pantry

2 tbsp olive oil Pantry

Recipe Serves 3-4

Directions

Heat the olive oil in a large pot over medium-high heat. Add garlic and onions and cook until translucent.

Add the Arborio rice and cook, stirring constantly until lightly toasted. Slowly stir in stock little by little until fully absorbed (this will take several minutes). If needed, add a little water to create a creamy consistency.

Stir in corn, crab, scallions and most of the parsley (reserve a little for garnish). Season with salt and pepper to taste.

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What They're Saying

So, the TJ’s crab is good, huh?
And they sell it in small-ish cans? I’m impressed.

This actually looks like a fab risotto combo. It’s making me drool at 10:15am…

Lisa, on Jun 8, 03:33 PM, wrote:

I added about a cup of inexpensive Chardonnay (1/4 of a $3.99 bottle at Trader Joe’s, so $1) to the rice before adding the stock, and substituted 1/2 of a bag of TJ’s frozen asparagus spears for the corn. Awesome lunch.